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Noob Smoker: pork shoulder a little dry
I am happy to report that all is well! The first time I reheated the meat, I only went to 160 - although it wasn't bone dry, it did lack that juiciness associated with awesome butt. Last night I reheated it again (pyrex, water, foil) only this time I went to 200 - and it turned out great! It... -
Taking another stab at smoking
Welcome back! Hope the new gas one works for you. :) -
Noob Smoker: pork shoulder a little dry
Any ideas on adding moisture to pork shoulder? So I smoked 2 pork shoulders for 12 hours until they reached 160 degrees. At that point it was 12:00 Midnight so I decided to foil them and stick them in the fridge until the next day. The next day my wife and I had some friends over for dinner. I... -
Greetings from Colorado
True, true. A big part of my interest in smoking was sparked from my buddy who grew up in Poland. One day he brought me some trout his mother had smoked. Hands down, it was the best smoked fish I had ever tried. Turns out, in Poland they lived off the Baltic. Smoking thier own fish (especially... -
Greetings from Colorado
We're in Denver. My wife's support is a little self serving - the more I smoke, the more great eats we have without her having to deal with it! -
Greetings from Colorado
Growing up, I never experienced smoked meats or BBQ. In my family, BBQ was chicken cooked on a gas grill until it was dried to a crisp - then slathered with artificially flavored supermarket sauce. My first experience of true BBQ was years ago at a KCBS sanctioned BBQ fest benefiting our...
